Souvenir
ID'Ul
,,, ... ~ ~staurant Antoin~
Fonde' en 1840
lRO}? 1. Rlciatoret )proprietor
==717 St. 1Loute Street 1Rew ~r(eane, 1La.
Roy L. Alciatore
Proprietor of Antoine's drawn by the noted Caricaturist
Moro Gonzalez.
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Irvin S. Cobb
HOnce upon a time, being seduced by certain poetic words of Thackeray, I made a
special trip to a certain cafe in Paris to eat bO!tilla-bdisse. 1 found it distinctly worth
while. Later I Went to Marseilles, the home of this dish, and there ate it again and found
it,.. better. And then I came back to America and ate it at Antoine's in New Orleans and
found it best of all."
- from Irvin S. Cobb's Article, nJust to Make Your Mouth
Water."-Cosmopolitan Maga~jne .
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Will Rogers
Syndicated News Service
"Antoine's is the famo"ds eating place of New Orleans, and let me tell you
brother, when you have a famous eating place in that city, it must be some
place, because they do know how to eat, and what to eat, and hospitality, and
when you speak of Antoine's you have reached the "Z" and "&" in alphabetical
praise.
It was foun,ded in 1840 and has never had to resort to a jazz band. Imagine
a restaurant existing and making a world wide reputation on just food. My
sombrero is topped to Jules and Roy at Antoine's."
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Rntoine'a 1Ia to lAew ®rleana 'Ulllbat
lDelmonico' a 'Ulllaa to lAew ~ork
or ~be
(Pollack, Bruce Gould, Beatrice Blackmer Gould, Beverly Smith, Wallace
Irwin, Monty Woolley, Garet Garret, Natalie Vivian Scott, Grace Thompson
Se,ton, "Andrea," Upton Close, Collinson Owen, Jo.hn A. Kennedy, T. M. Storke,
Eleanor Niercien, Donald Lawder, W'. Ward Smith, Cora, Rose and Bob Bro'Wn,
Mrs. William Brown Meloney, Elda Garbe, Ellis Hollums, Madame Marcel Tinayre,
Andre Demaison, General Perrier, Madame Saint Rene TaLlandier, Roark Brad­ford,
Kathleen McLaughlin, Frederick L. Collins, Doris Fleeson, Robert Ormond
Case, G. J . Korc'hendorfer, Elizabet,h Woody, Frank Finklehoffe, John Monks Jr.,
Jame,s NOI"lI1an Hall, Charle·s MacArthur, Louis Zara, Walter Davenport, Lilian
Hellman, Mildred Seydell, Hector Fuller, Allan Villiers, Alan Gould, Carton
Beals, Eleanor Patterson, J. Gortatowsky, Richard Harding Davis, William B.
Powell, Ralph Ketcham, Prunella Wood, Edward Astley, Alice Porter, Lloyd C.
Douglas, Courtney Riley Cooper, Leonard Q. Ross, George Sokolsky, Dorothy
Dawe, 'Basil Woon, G. Edward Davidson, John Henry Titus, Edith Johnson, DeLoss
'W'alker, Elliott White Springs, Sherwood Anderson, T.homas Wolfe, Pat O'Don­nell,
Hugh Baillie, Kent Cooper, Adolph Ochs, Joseph Pulitzer, Dr. Paul de
Kruif, Paul Reynaud, Rene Belbenoit, John Erskine, S'heila Hibben, Katherine
Darst, J. B. Priestley, Abel Green, Uncle Vic, Duncan Hines, Mike "The Snow­di'gger,"
J. K. of the Milwaukee Journal, Vera Brittain, J . Donnell Tilghman,
Sillman Evans, Clem Hearsey, Archibald MacLeish, Stark Young, Will Durant,
Steven Hannagan, Lloyd Gregory, Bill Cunningham, Frank Boeg'e, Paul Hollister,
Henry Beckett, Marc T. Greene, J. George Frederi·ck, Ellwood Douglass, Dorothy
Ducas, Adele Brown, Thomas Sugrue, Gwen Dew, Gwen Bristow, Bruce Manning,
Frances Bryson, Mrs. Louis Oppenheimer, Octavus Roy Cohen, Hyman Kaplan,
Franklin Lewis, Edw. F. Hebert, Herman B. D1eutsch, William Wiegand, Meigs O.
Frost, K. T. Knoblock, Franz Blom, Ken Gormin, Stanley Clisby Arthur, O. M.
Samuels, Lyle Saxon, Hendrick Van Loon, Rockwell Kent, Ifor Thomas, Dario
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Rappaport, Xavier Gonzales, Daniell Bishop, Carl Anderson, M. R. Cooper, O. W.
Chessman, Ivan Dmitri, Cecil -Beaton, Sydney Smith, Clifford McBride, Enrique
A:farez, McLelland Barclay, J. W. Ireland, Fitzpatrick, Ham Fisher, Moro Gon­zalez,
Ann Silverman, Sally Silverman, Harry Ludwig Rossol, Rube Goldberg,
John Held Jr., Otto Hagel, Cornelia Otis Skinner, R. H. Waldo.
CINEMA DIRECTORS AND EXECUTIVES
Cecil B. DeMille, W. S. Van Dyke, Tod Browning, John Ford, Robert Florey,
Boris Petroff, Chester Miller, Edward Cline, William "Bill" Pine, Arthur Lubin,
Ralph Nelson, James A. McDonough, Jack McGowan, Lloyd Bacon, Herbert Wil­cox,
David Niven, Edwin Justin Mayer, Albert A. Kaufman, Edward Small,
George Cukor, Morris Ryskind, Ivan Kahn, Mort H. Singer, Henry King, Howard
Hawks, Victor Fleming, Jack Warner, James A. Fitzpatrick, Idwal Jones, R.oland
Reed, Hobe Erwin, John Darrow, Harry Rapf, Co:onel E. A. Sc·hiller, Jack Cher­tok,
Dick Mayberry, John Ridgeley, Albert Morkin, Donald Brigg's, MacH off­man
Jr., Alan Davis, John GaUaudet, John Payne, Regis. Toomey, Ben Piazza,
Irving Mills, Jimmy Starr, Julie Carter Starr, Lionel Keene, Henry Lichtig,
Robert Z. Leonard, Adolph Zukor, N. M. Schenck.
VISITORS FROM FAR AWAY LANDS
Jams'hed Dwishaw Petit from Bombay, India, Abdel Wahab Pasha from
Egypt, Mr. Josolaphas Introgra from Constantinople, Turkey, Mr. E. A. Hirsch
and Mr. Garland J. Hirsch from Manilla, Philip'pine Islands, Mr. and Mrs. Harry
Fras.er from Jo.hannisburg, South Africa, A. W. Longfield from Melbourne, Aus­tralia'
Mr. R. J. McNicol from Shanghai, China, Mr. Bom Kavasp from Bombay,
India, Mr. Thorold Gunnerson from Melbourne, Austra.ia, Commandant J. J. A.
Keu·chenius Curacao Dutch West Indies, Aina Bjorklund from Stockholm, Sweden.
In compiling this list we have endeavored to include all of our distinguished
visitors. If we have forgotten anyone we are sorry for the unintentional omission.
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Pl'Iesident Franklin D. Roosevelt
"To Antoine's- It's glood to be back again."
Ex-President Calvin Coolidge
"Deep appreciation for Antoine's."
Alfred M. Landon
"To Roy Alciatore-With sincere delight at your real hosptiality and the
opportunity of visiting you again."
Elliott Roosevelt
"May I express my deep appreciation for a very rare experience, which will .
be long remembered. Never has it been my experience· to enjoy such fine fare."
Herbert Hoover II
"When you want real food go to Antoine's- When you want real life go to
New Orleans."
O. O. McIntyre
In New York Day by Day
"I, too, have enjoyed myself at the famous Antoine's and hope to again."
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Julian Street
Gourmet and Author of "Abroad at Home," "Wines," "Where Paris Dines," Etc.
"I am old enough to remember some of the historic restaurants of the
world-The Cafe Anglais, Voisin, and Paillard (which are no more) in ,Paris, and
the Tour d'Argent in the days of the famous Frederic. I remember the Carlton
in London when Escoffier was Chef, and Lhardi's in Madrid. In New York I
knew Delmonico's, Sherry's, Rector's and J. -E. Martin's in their prime. Great
places all of them. Antoine's resembles none of these in ,style and settin,g, for
like every great restaurant, it has a style ·of its own. Its age, its picturesque­ness,
j ~. s high culinary traditions, and its record of practically a century under
the management of successive generations of the same family, make it entirely
unique. It is more than a first-rate restaurant in New Orleans. It is un
American institution, an establishment of which the whole country may be
proud."
Herman B. Deutsch
Author-"The Incredible Yanqui," "The Wedge," Etc.
"To Roy Alciatore whom I acknowledge as a master and supreme artist in
his line."
Count Marcel Le Besac
"Now I am convinced. At Antoine's one eats and drinks just like in
France."
Irvin Cobb
Author.
"What Jules can do to oysters and fish and various other things that make
up a meal, is what the cooks must do to them in heaven."
George E. Sokolsl{y
London Times
"The very best dinner I have eaten east of Shanghai, and then equal to the
Lun'g Foo Soo, which to epicures is heaven."
H. L. Menc1{en
"Mr. Alciatore: Like every other visitor who has been in your restaurant
remember it with pleasure."
Prince Louis Ferdinand Hohenzollern
"I have found a truly great restaurant in North America."
Meigs O. Frost
Author- "A MarineTells It To Me," Etc.
"To Jules Alciatore of Antoine.'s cooking is an art. As a poet blends words
to produce a sonnet; he blends ingredients to pro,duce a sauce."
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W. A. Ireland
Columbus, Ohio, Evening Dispatch
"If I had been Lafitte the pirate I would have seized the culinary treasurers
of Antoine's and not wasted my time at sea."
Abe Martin
Colu1nnist
"This place beats Brown country all holler."
Natali e Vivian Scott
Modern Priscilla
"No voice, no lute, no pipe there, and no orchestra. But-what is so little
emphasized in modern restaurants- food in its most glorified form; quiet in
which to enjoy it, and leisure."
Hugih Baillie
President United Press
"Eureka. T his is the food and wine mood I have been attempting to re­capture
ever since 1921, when I last had such an experience at the Cafe
Cathedral in Rouen. Congratulations, Roy."
K. T. Knoblock
Author- "There's Been Murder Done," Etc.
"There has been no decline in Antoine'S standards. All over the w.()rld
Antoine's is known, and from all over the world gourmets and grreat men come
to New Orleans to dine at Antoine's."
J oh n Rin g1in g
"Superior Cuisine in unique surroundings. Best wishers to Jules, Roy and
Escoffier."
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The Marquis of Donegall
Special Correspondent London Daily Mail
"Chez Antoine j'ai mange' miex qu'a Paris- et helas fort mieux qu'on ne
puis mana'ger a Londres. And that's That!"
Clem Hearsey
N. Y. Morning Telegraph
"Mention Antoine's on the boulevards of Paris, the Strand of London, the
Great White Way of New York, or in any American city where the bon vivant is
to be found, and lips will smack in pleasant remembrances."
Ethel Barrymore
"Since my first visit to Antoine's, when I was 14 years old, it has been the
only restaurant in the world for me."
I. W. Kanarek
Memphis, Tenn.
"I had dinner in your restaurant the othe·r evening, and received one of your
booklets. I found therein quotations from a lot of celebrities, praising your
meals and service. I found nothing had been said by non-celebrities.
"And so in behalf of that vast unspoken multitude, want to say that the
food that you serve in your joint-is damn good stuff!"
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Sugg~stions
W,hile it would take a volume to mention the
hundreds of specialties offered to the e'picure at An­toine's,
it is worth while singling out a few which
have often been imitated but never duplicated.
Huitres en Coquille a La Rockefeller
Oysters baked in their shells with such rich ingredients that
the name of the Multi-Millionaire was borrowed to indicate their
value. This dish made its debut to the world from the kitchens
of Antoine.
Bisque d'Ecrevisses a La Cardinal
A soup made of crayfish boiled in white wine and subsequently pounded
into a pulp with an addition of cream, aromatic herbs and vegetables.
P()II1lpano en Papillotte 1 Succulent Pompano with a delicious sauce cooked in a paper bag
in order to retain the flavor.
Pomrnes Soufflees
Puffed potatoes which are the one new thing under the sun.
Poulet Chanteclair
Chicken marinated in red wine and cooked in such a manner as
to impart a most distinctive flavor.
Crepes Suzette
The famous French pancakes burned with brandy and liqueurs,
served a La Antoine.
Cafe Brulot Diabolique
Black coffee burned with cognac and flavoured with spices.
Antoine's exclusive creations.
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Another of
This book is duf' (lU the last date stamr~ '
below. Fines ~ . d 'rp:ed on
.~..l" ~ l " .. '
:.t\ nnounce.me.nt
In the Spring' of the Year 1940' ANTOINE'S will celebrate t,he complet:
10'0' years of uninterrupted service to the Gourmets of the world, under
successive 'generations of the Alciatore family, father, son and grandson.
our pleasure to extend to you an invitation to visit Antoine.'s during thi
Centennial Celebration.
:fl3elteve 11 t ~r lAot
Since Antoine's restaurant was founded in 1840' the antique chand
equipped with old-fashioned gas mantels have been used to heat the main
room in even the coldest winters. No other heaters have been use,d.
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